Tag Archives: Vegan recipes

Our garden’s first harvest contained the green beans, jalapenos, zucchini and eggplant and was the inspiration for this recipe. I have posted a green and red Thai curry but not a yellow one. This is a very flavorful curry and totally vegan and gluten-free. If you have access to lemon grass, or lemon grass paste, 2 teaspoons of that would also be a nice addition.

In a heavy bottom saucepan, sauté vegetables, garlic and shallots with coconut oil. Stir in coconut milk and all seasonings and reduce to a simmer. Simmer 20 minutes or until potato pieces are soft. Serving Suggestion: Serve over cooked jasmine rice and garnish with basil leaves.

Val and I have been practicing ‘clean’ eating http://www.cleanprogram.com/clean-eats for a couple of weeks and always seem to have plenty of cooked brown rice and quinoa in the fridge. Val came up with this great recipe with loads of protein, and wonderful chewy bits from the mushrooms. Paired with a spring/kale mix salad with pineapple, apple, cucumber and whole almonds with a lime juice, olive or grape seed oil vinaigrette this recipe is sure to please. Gluten-free, vegan.

This is super easy to prepare and is very healthy and yummy. The cardamom and lime really set this apart from most squash soups. This recipe is gluten-free, vegan, dairy free and diabetic friendly and is loaded with beta carotene.
PRINT Butternut Squash & Carrot Soup recipe From MS Word

Peel and de-seed the butternut squash, rub with olive oil and place on a cookie sheet. Bake for about 1 hour at 275◦ or until tender. Add the remaining ingredients and puree. Pour into a heavy bottomed saucepan and gently heat. Serve

Apologies for not posting in a while. We have been buying a home and have been quite occupied with all that loan, inspection, appraisal and packing stuff lately.

In the cuisine of India, Saag is often made from spinach but other greens or vegetables can also be used. Often homemade cheese (Paneer) is added for its protein but this dish is so flavorful, it stands well on its own merit. This recipe is Vegan, heart healthy, gluten-free and diabetic friendly.

Remember when you just had a primary color basic crayon set when you first began your school experience? You learned that since you didn’t have a brown crayon for tree trunks or dirt or a bear, you had to combine green (or blue+yellow) and orange or (red+yellow). Juicing is just the same, combine green stuff with orange stuff and voila…you have brown. This is another of Val’s creations and tends to be sweeter than mine and also a good breakfast juice. This recipe is vegan, paleo, raw, fat-free and gluten-free. Here is a tip: If you want to add protein, just add a cup of almond milk or coconut milk.

This third juice recipe is not for the timid but very tasty and with a wonderful south -of-the-boarder kick to it. We still have 2 kinds of kale which wintered very nicely in our garden and the young leaves are great for salads or juicing. This recipe is vegan, paleo, raw, fat-free and gluten-free.

My wife Val came up with this breakfast juice. Val likes a sweeter juice and this one fills the bill. A friend asked what kind of juicer we use. We use an old Champion juicer. The Champion masticates or “chews” the fruits and vegetables to extract the juice. It uses an auger with blades (teeth) to grind and then squeeze the juice. It has more versatility than the centrifugal juicers. The Champion homogenizes, makes nut butters, baby foods and fruit desserts. It also works well with leafy greens like kale and spinach. This recipe is vegan, raw food, gluten-free, fat-free.